Golden Stuffed Paneer Parathas
Buttery, flaky whole wheat parathas concealing a spiced paneer filling studded with green chilies, fresh herbs, and a hint of amchur. Each bite delivers a satisfying contrast between the crispy golden exterior and the soft, crumbly, flavor-packed center. Pure North Indian comfort.
Ingredients
- 2 cups whole wheat flour (atta)
- 1 tablespoon oil, plus more for the dough
- Warm water for kneading
- Salt to taste
+ 11 more ingredients
Instructions
Make the dough by combining whole wheat flour, a pinch of salt, and 1 tablespoon of oil in a bowl. Gradually add warm water and knead into a soft, smooth dough. Cover with a damp cloth and rest for 15-20 minutes.
For the filling, crumble the paneer into a bowl. Add the minced onion, green chilies, cumin powder, garam masala, amchur, red chili powder, cilantro, mint, and salt. Mix thoroughly with your hands, pressing the mixture together so it holds its shape.
Divide the dough and filling into 8 equal portions each. Roll a dough portion into a small circle about 4 inches across.
Place a portion of filling in the center of the circle. Gather the edges up and over the filling, pinching them together at the top to seal. Flatten the sealed ball gently between your palms.
Dust with flour and carefully roll out into a round paratha about 7 inches in diameter. Roll gently and evenly to avoid the filling breaking through.
Heat a tawa over medium heat. Place the paratha on the hot surface and cook until the underside has light brown spots, about 1 minute.
Flip and apply ghee generously on the cooked side. Flip again and apply ghee on the other side.
Press the edges with a spatula so they cook evenly. Cook until both sides are golden brown with crispy spots.
Serve hot with a dollop of butter on top, alongside cold yogurt, tangy pickle, and sliced onion rings.
Nutrition Estimate
Per serving • Estimated by Blinner AI